Burrata, Charred Stone Fruit & Sourdough
🍳 oven
⏱ 25 min
🍽 serves 10
📋 10 ingredients
Nutrition per serving
359
calories
17.1g
protein
41.8g
carbs
16.8g
fat
Ingredients per serving
- 2.0 each basil leaves
- 0.4 each peaches
- 0.4 oz Olive Oil
- 0.2 lb burrata
- 0.2 tbsp aged balsamic vinegar
- 0.2 cup basil oil
- 0.1 lb sourdough bread
- 0.1 tsp Maldon salt
- 0.1 tbsp cracked black pepper
- 0.1 cup micro basil
Method
1. Preheat the oven to 450°F (230°C).
2. Cut the peaches in half and remove the pits. Place them cut-side up on a baking sheet lined with parchment paper.
3. Drizzle the peaches with 1 tablespoon of olive oil and season lightly with salt. Roast in the oven for 15-20 minutes, or until they are charred and tender.
4. While the peaches are roasting, tear the sourdough bread into small pieces and place them on another baking sheet. Drizzle with 1 tablespoon of olive oil and season with a pinch of salt. Toast in the oven for 8-10 minutes, or until golden and crispy.
5. In a small saucepan, heat 2 tablespoons of aged balsamic vinegar over medium heat until it reduces to a syrupy consistency, about 5-7 minutes. Remove from heat and let cool slightly to form pearls.
6. Tear the burrata into large pieces and place them on a serving platter.
7. Arrange the charred peaches around the burrata.
8. Scatter the toasted sourdough breadcrumbs over the top of the dish.
9. Drizzle basil oil in a swoosh pattern over the platter.
10. Garnish with torn basil leaves, micro basil, Maldon salt, and cracked black pepper.
11. Spoon the balsamic pearls around the platter.
